Gluten Free Flourless Fudge Cookies

Photo - King Arthur Site

Ultra-chewy, rich chocolate cookies with no added fat? And no gluten? Impossible! But it's true: these flourless chocolate cookies get their texture from egg whites, and their flavor from cocoa powder (which represents the only fat in the recipe). Plus they're easy to make: Just stir together a few simple ingredients, scoop onto a pan, and bake for 8 minutes. You won't believe the delicious result. 

Directions

1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment. (Or use Crisco spray for parchment)

2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.

3) Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2"; a tablespoon cookie scoop works well here.

4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.

5) Remove the cookies from the oven, and allow them to cool right on the pan.

6) Yield: 16 large (3") cookies.

Hands-on time:

5 mins. to 7 mins.

Baking time:

8 mins. to 10 mins.

Total time:

13 mins. to 17 mins.

Yield:

16 large (3") cookies.

 

Tips from their bakers

• Want to make more, smaller cookies? Drop the dough in 1 1/8" balls (about 2 measuring teaspoonfuls) onto the baking sheets; a level teaspoon cookie scoop works well here. You'll make about forty 2 1/4" cookies.
• Add up to 2 cups of chocolate chips or diced walnuts to the batter. You'll lose the cookies' "no added fat" attribute, but make some very tasty cookies. With 2 cups of add-ins, you'll make about 24 large cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2 minutes, to a total of 10 minutes.

Nutrition Facts
Serving Size 1 cookie, 29g Servings Per Batch 16
Amount Per Serving
Calories 80	Calories from Fat 10
	Daily Value*
Total Fat	3g
Saturated Fat	0g
Trans Fat	0g
Cholesterol	0mg
Sodium	47mg
Total Carbohydrate	18g
Dietary Fiber	1g
Sugars	17g
Protein	1g
* The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

• 2 1/4 cups confectioners' sugar
• 1/4 teaspoon salt
• 1 teaspoon espresso powder, optional but good
• 1 cup cocoa powder, Dutch-process (European-style) preferred*
• 3 large egg whites
• 2 teaspoons gluten-free vanilla extract
• *For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa

Savory Grain-Free Crackers from Karina's Kitchen

For those who can't tolerate gluten, I highly recommned you visit Karina's site....this recipe and photo belong to her....  These also make a great gift when coupled with a bottle of wine, for your friends who have given up gluten.

These crackers are mighty tasty- especially if you're generous with the seasonings.



2 cups fine almond or pecan meal

1 teaspoon baking soda

1 teaspoon minced roasted garlic, to taste

1/2 teaspoon dried minced onion

2 teaspoons dried Italian Herbs, to taste

Pinch or two of turmeric for color

1 teaspoon fine sea salt

1 teaspoon sugar or raw agave nectar

1 cup very finely grated aged Parmesan (I used a microplane grater)

2-3 tablespoons extra virgin olive oil, as needed

4 tablespoons spring water, as needed

1 beaten egg white- if not vegan



Preheat the oven to 350 degrees F. Line a standard baking sheet with parchment paper. Combine the ingredients in a mixing bowl and stir until a moist, moderately sticky dough forms. Add more water or oil if you need it. Taste test. Adjust seasonings to your taste buds. Using oiled hands place the mound of dough on the parchment and flatten with the palm of your hand. Use oiled palms and fingers to press the dough out evenly and as thin as possible. If it cracks, simply press back together with moist fingers. Bake in the center of a hot oven for 15 minutes or so, until the dough is set and golden. Remove and cool on a wire rack. When the dough has cooled, cut the dough into pieces using a pizza cutter. Or break apart for random jagged pieces.



The crackers will be extremely tender and breakable while they are warm. Allow them to cool completely before handling. Store in an air tight container. They are not super crisp - they're more like a cookie texture, and quite tender. Very flavorful. If you prefer a crisper cracker, bake again briefly before serving. Keep an eye on them so that they don't get too browned. This made about 16 to 18 crackers for me.



Source: glutenfreegoddess.blogspot.com





Recipe ©2005-2009 Karina Allrich